Crockpot soups are my perfect answer to cold weather (summer can start any day now, btws) or a body that’s desiring more warmth and healing.
I’m in LOVE with this Red Lentil Veggie Soup and I’ve taken it recently to family events and made it for relatives staying with us – much to their delight.
In fact, my brothers-in-law(s) were raving about this soup (and these are not the kind of men that eat organic/gf/df). Now, I’m so excited to share this recipe with you too.
This soup makes the perfect nourishing meal for you and those you love.
Pair with an organic garden salad, olive oil and salt and peper to taste, or with a slice of organic GF toast.
You can also add more veggies and double water & broth to make even more for your family’s needs too.
Enjoy! XO
Ingredients
1 cup organic red lentils
2T Miyokos organic non-dairy butter
4 organic carrots, chopped
4 organic celery sticks, chopped
1 c alkaline, filtered water
2 organic smallish sweet potatoes, chopped into smaller pieces
1c organic veggie broth
1t organic coriander
1t organic cumin
1/2t organic turmeric
Salt to taste
Step one: Rinse lentils and soak in alkaline filtered water for 3 hours to sprout (and therefore, no tummy bloat!).
Step two: Chop all veggies and place all ingredients into crockpot.
Step three: Cook on high for 3 hours or low for 6 hours.
Step four: Bless and dive in!
This also makes a great leftover soup to enjoy all week long as well.
